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Food
What Imitation Crab Is Really Made Of (And Why It Tastes Similar)
Imitation crab does not contain any actual crab. Instead, it is primarily made of a fish paste called surimi that is bound together with starch and egg whites.
By Joey DeGrado
Cook
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
By Sarah Mohamed
Grocery
The Easiest Way To Tell If Your Honey Is Fake
By Khyati Dand
Cook
The Tartar Sauce Alternative You Need For Fish Sandwiches
By Louise Rhind-Tutt
Food
What Is Flavacol And What's It Got To Do With Movie Theater Popcorn?
By Erica Martinez
More Stories
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Cook
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes.
By Sarah Mohamed
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Grocery
The Easiest Way To Tell If Your Honey Is Fake
Did you know that up to a third of the honey traded and sold around the world is actually fake? Here's how to spot it and what's actually inside the bottle.
By Khyati Dand
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Cook
16 Ways To Elevate Frozen Pizza
Frozen pizzas hit the spot when you need something quick and convenient for dinner. Here are some ways to upgrade them and take them to the next level.
By Emily M Alexander
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Cook
Don't Just Slather Mayo On The Outside Of Grilled Cheese — Put It On The Inside Too
If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior.
By Caryl Espinoza Jaen
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Cook
11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix
Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
By Brian Good
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Food
Should You Or Should You Not Chew Caviar?
What chewing caviar actually does is move the roe from your tongue, which is rife with flavor receptors, to between your teeth, where there are none.
By Chris Sands
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Drink
The Life Hack You Never Knew You Needed For Opening A New Coffee Creamer
If you hate peeling off the stubborn foil seal on your bottle of coffee creamer, try checking the lid to see if it can act as an easy-open device.
By Avery Tomaso
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Cook
The Aluminum Foil Trick That Keeps Bananas From Ripening Too Quickly
If you can't seem to stop your bananas from turning brown and mushy, you can use just a tiny piece of foil or plastic wrap to extend the life of your bunch.
By Caryl Espinoza Jaen
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Cook
Should You Store Focaccia In The Fridge Or At Room Temperature?
Unless it's heaped with quick-to-spoil ingredients such as meats and cheese, focaccia should always be stored at room temperature instead of in the fridge.
By L Valeriote
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Cook
Bobby Flay's Pro Tip For Perfectly Cooked Scrambled Eggs
Bobby Flay is the king of the grill but also an enthusiastic champion of brunch. When he has a tip for creamy scrambled eggs, you can bet we take notes.
By Arianna Endicott
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Cook
How Long Does Tofu Last In The Freezer?
Tofu not only lasts so much longer if you freeze it, but it gains a unique texture and greater propensity to soak up the flavors in your favorite recipes.
By Sharon Rose
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Recipes
Pork Satay With Peanut Dipping Sauce Recipe
Everyone has their favorite grilled skewer recipe, and this Indonesian pork version with peanut sauce and a tangy marinade might replace yours.
By Julianne De Witt
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Food
What Gives Cheddar Cheese Its Iconic Orange Hue?
In the United States, cheddar is mostly known for its startling orange color, but elsewhere, it's a pale cream. What makes some cheddar orange and why?
By L Valeriote
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Cook
The Best Rice To Use For Jambalaya
For jambalaya with the most authentic and harmonious texture with no gumminess, you need to see out a certain variety of rice and avoid all others.
By Erica Martinez
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Cook
Fold Bacon To Get The Best Ratio Of Chewy-To-Crispy Bites
If you prefer your bacon to be chewy instead of super crisp, this folding method can maximize that texture while allowing you to cook way more bacon at once.
By Hannah Beach
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Drink
The World's Most Expensive Tequila Is Encased In Diamonds
One bottle of LeyTequila .925 Diamante, which is stunningly crafted and adorned with over4,000white diamonds, is now valued at $3.5 million.
By Chris Sands
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Cook
How Long Does Cooked Pasta Really Last In The Fridge?
If you feel like leftover pasta isn't worth saving, learn how long it lasts and how to store it properly to cut down on food waste and prep easy future meals.
By Arianna Endicott
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Food
What It Really Means When Your Eggs Float In Water
You have probably heard that when an egg floats, it's rotten. Well, maybe, but not necessarily. You need to crack the egg to see if it's really gone off.
By Arianna Endicott
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Food
Canned Cheeseburgers Started Off As Fuel For Hikers
Introduced in 2008, the cheeseburger in a can was a fully cooked and assembled burger that simply needed to be boiled in hot water before consumption.
By Erica Martinez
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Cook
The Mistake That's Sabotaging Your Homemade Nachos
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
By Emily Voss
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Cook
Fake A Crepe Easily By Using Tortillas
Crepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead.
By Jennifer Mathews
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Food
Should You Eat Peanut Butter Every Day? This Is What Happens If You Do
For anyone with a prevalent craving for some tasty peanut butter, it's worth asking whether or not too much of a good thing can become a bad thing.
By Mary O'Brien
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Cook
Anthony Bourdain's Tip For Restaurant-Worthy Veggies At Home
Want to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar.
By Louise Rhind-Tutt
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Cook
What Is Smothering And What's It Got To Do With Cooking?
If you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce.
By Annie Epstein
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Cook
Expert Tips For Making Hollandaise In Half The Time
Hollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier.
By Arianna Endicott
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Cook
12 Secret Ingredients You Should Be Using In Your Canned Chili
With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
By Brian Good
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Drink
How Long Does Coffee Creamer Last In The Fridge?
A big jug of coffee creamer can be a blessing in your morning Joe, but often, a little goes a long way. So how long do you have to use up the whole lot?
By Khyati Dand
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Cook
Why Bobby Flay Never Buys Prepackaged Steaks
Bobby Flay believes that the plastic wrapping on pre-packaged steaks traps too much moisture, which can be detrimental to the meat's quality.
By Chris Sands
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Food
Plot Twist — Eel Sauce Isn't Made Of Anything Fishy
Japanese eel sauce is a simple, delicious, versatile condiment with a long and proud history, and it's worth learning what goes into it (and what doesn't).
By Joey DeGrado
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